Risotto con Fiori di Zucca

Risotto con Fiori di Zucca by Amber

Oil for sautéing
2 shallots, finely chopped
3 small zucchini, sliced thin
8-15 zucchini flowers, sliced
350 grams of riso carnaroli
½ cup of white wine
About one liter of broth (a little less!)
50 grams of grated parmigiano
30 grams of butter
Saute shallots for 5 minutes then add zucchini and half the chopped zucchini flowers. Saute until soft. Add rice and make it how you would any risotto. First adding wine and stirring until rice turns clear then adding broth slowly and cooking until rice is tender. About half way through add the remaining zucchini flowers. Turn of the heat, add knob of butter and cheese and combine. Let sit for a few minutes before serving.

One thing, my husband was devastated I wasn’t planning on frying the zucchini flowers so I fried him a few in a basic pastella (made with flour and carbonated water-hence the “garnish”)

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